MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tea-Marinated Salmon
Categories: Seafood, Herbs, Chilies
Yield: 4 Servings

1 Cedar grilling plank
1/2 c Boiling water
1 tb Jasmine tea leaves
1 Chipotle in adobo sauce
2 tb Cider vinegar
1/2 ts Kosher salt
1/2 c Ice cubes
1 1/2 lb Salmon filet; skin on
1/4 ts Chilli spice mix
1/8 ts Jasmine tea leaves; coarse
- crushed
Chives (opt)
Honey (opt)

Soak plank in enough water to cover for at least 1 hour
before grilling; drain.

In a small bowl combine boiling water and 1 tablespoon tea
leaves. Let steep for 5 minutes. Pour tea mixture through
a fine mesh sieve into a blender. Add chipotle pepper,
vinegar, salt, and ice cubes. Cover and blend until
smooth.

Place salmon in a resealable plastic bag set in a shallow
dish. Pour tea mixture from blender over fish in bag. Seal
bag and marinate in the refrigerator for 30 to 45 minutes,
turning bag occasionally.

For a charcoal grill, arrange medium-hot coals around edge
of grill. Place the plank on the grill rack directly over
the coals for 5 minutes or until plank smokes and
crackles. Remove salmon from marinade, discarding
marinade. Place salmon, skin side down, on plank. Sprinkle
salmon with chili powder and 1/8 teaspoon tea leaves.
Place plank in center of grill rack. Cover and grill for
20 to 24 minutes or until fish begins to flake easily when
tested with a fork. (For gas grill, preheat grill. Reduce
heat to medium. Adjust heat for indirect cooking. Place
plank on grill rack over heat for 5 minutes or until
smoking and crackling. Place salmon on plank. Place plank
over unlit side of grill and grill as above.)

To serve, sprinkle with chives and drizzle with honey, if
desired.

Makes: 4 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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